Light Parmesan Cookies (without butter)
My cousin gave me the recipe for these tasty homemade Parmesan cookies, perfect snacks for an aperitif, very easy to prepare, they pair well with various cured meats. Dare and you won’t regret it….try it to believe it!
A savory snack without butter, easy and light, easy and quick to prepare, also great as a Christmas appetizer, they are also a great hunger-buster.
In view of the Christmas or Easter holidays, they are also very nice to pack nicely and give as a gift or to prepare on the occasion of bingo games, aperitifs, etc.
Pack these Parmesan cookies into small gifts for those you love, I assure you that they will be very welcome!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for Light Parmesan Cookies:
- 3 1/4 cups Flour
- 4 cups Grated Parmesan (Make sure it's of good quality!)
- 1 glass White Wine
- 1 glass Extra Virgin Olive Oil
- 4 Eggs
- 1 packet of pizza yeast
- as needed Salt
- Black Pepper (optional)
Tools for Light Parmesan Cookies
- Scale digital, with removable bowl and alarm timer
- Stand Mixer Kenwood with 1400 W of power, illuminated bowl
- Rolling Pin non-stick, with adjustable thickness
- Cookie Cutter
- Baking Sheet non-stick, perforated
- Containers tin for Christmas cookies
Preparation of Light Parmesan Cookies:
The dough is very easy to work with, you can knead it by hand or with a stand mixer and the flat beater.
I put all the ingredients in the stand mixer, work the dough until all the ingredients are well combined.
Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes (an important step).After the necessary time, roll out the dough to a thickness of about 1/5 inch, make sure they have this thickness, otherwise, if they are too thin, they will become dry in the oven.
Cut out the cookies using a floured cookie cutter (so the dough doesn’t stick to it) with a diameter of 1 1/2 inches.Place the Parmesan cookies on a baking sheet lined with parchment paper (or perforated) and bake in a preheated oven at 350°F for about 20 minutes until they are slightly golden.
Bake the cookies at 350°F without browning them: they should be just cooked and of uniform light color.They will still be soft when you take them out of the oven, BUT they will firm up as they cool.
Wait a few minutes before transferring them to a rack to allow the heat to evaporate from the bottom.
Enjoy these light Parmesan cookies cold.
Notes and Tips
Here is a general tutorial explaining 10 rules for making perfect cookies!!
Shopping Tips!!!
To weigh ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer.
To work the dough effortlessly, I use my Titanium Chef Patissier XL stand mixer with illuminated 7L bowl, 1400W power, integrated scale, and blender, a faithful kitchen ally for kneading, weighing, whipping, cooking, chopping, melting chocolate, pasteurizing eggs.
If you’re looking for a more affordable stand mixer, you can easily purchase the Kenwood Titanium Chef Baker stand mixer with dual bowl of 5L and 3.5L and 1200W power, integrated scale.
Very useful in this preparation, the non-stick rolling pin with adjustable thickness.
To shape the cookies I used this very handy cookie cutter set that ranges from 1 inch to 4.4 inches in diameter, contained in a handy box to keep them all organized.
I also recommend this very convenient perforated non-stick baking sheet, ideal for evenly baking: cookies, pizzas and focaccias, savory and sweet pies.
Finally, during the Christmas season, I recommend these adorable Christmas tin boxes, perfectly for storing cookies long term and for packaging DIY Christmas gifts, you can find them on Amazon (but if you like them, hurry up and buy them, because they sell out every year!).
You can purchase all the items I recommend above on Amazon at a great price, by clicking directly on the relative links.
